Wednesday 16th of January 2019
Dare to Tupperware

Gourmet Tupperware

This isn’t just any tupperware, this is gourmet, five star, fine dining tupperware. Now who’s ready to impress?

 

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Scallops with chilli corn puree and julienned apple

And it’s not all about appearance either; these succulent little scallops are an excellent low fat high protein option, as well as a great source of magnesium and potassium. The creamy sweetcorn purée is also packed with fiery chilli and anti-inflammatory rich turmeric to help curb any looming coughs and colds. Last but not least, a refined finish of julienned apple because an apple a day…..

Ingredients

300g scallops

2 tbsp rapeseed oil

Juice of 1 lemon 

450g frozen sweet corn

 

 

 

 

1 red pepper, approx. 165g

1 jalapeno

1 tsp smoked paprika

1 tsp turmeric

 

1 tsp maple syrup

1 tbsp greek yoghurt

1 large brown onion, diced

1 green apple

Fresh coriander to garnish

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Method

Heat 1 tbsp macadamia nut oil in a pan. Add the onion and fry for 2-5 minutes until translucent.

Add the pepper, jalapeno and the spices and continue to stir until fragrant. Finally, add the sweet corn stirring until cooked.

Transfer into a food processor, with 1 tbsp greek yoghurt and plenty of seasoning, and pulse until you have a slightly textured puree.

Transfer into a saucepan and set aside.

Heat 1 tbsp macadamia nut oil in a frying pan. Fry the scallops until golden, squeezing over the juice of ½ a lemon when cooked.

Julienne the apple into neat thin strips.

Reheat the sweet corn puree until piping hot. Serve the sweet corn puree in a large bowl. Top with scallops, julienned apple and coriander.  

Serve immediately.

Find more delicious recipes from Isa on her Goodness Guru Instagram feed here

BUY INGREDIENTS

scallops

sweetcorn

coriander

lemons

rapeseed-oil

onions

red-pepper

jalapenos

paprika

yoghurt

turmeric

maple syrup

apples

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